: : C ATA L O G : :
KITCHEN K N I V E S
HARMONY FROM HANDICRAFT AND DESIGN
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HARMONY FROM HANDICRAFT AND DESIGN
Contents
04
About KAI
06
Shun
12
Engineering & Design
14
Shun Pro
16
Blades & Shapes
18
Wasabi
20
Seki Magoroku
24
Pure Komachi
26
Accessories
28
Electric Knife Sharpener
29
Wet Stones
30
Sharpening & Care
32
Tips from the Sushi Professional
C R E AT I N G T H E F U T U R E WITH CUTTING EDGE TECHNOLOGY
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The Tokyo-based KAI Group has for more than 90 years manufactured cutlery and related products of exceptional function, sharpness and durability. It’s these qualities that presently place products by KAI among the world’s best. The common denominator of quality and perfection is based on the ancient culture and tradition of Japanese Samurai sword forging. The KAI Group is represented in Hong Kong, Portland/USA and
Solingen/Germany.
Over
10.000 different items related to cutting are sold through these distribution channels. Headquarters Tokyo, Japan
KAI entered the European market in 1980. Managed from Solingen a number of different product segments from the Japanese parent company’s portfolio are being marketed throughout Europe.
Since the formation of the European subsidiary
hunting and pocketknives are being distributed under the Kershaw brand. Only a few years later, professional hairdressing scissors of the Kasho brand and professional tailor’s and cloth shears as well as cutters were added. The portfolio has recently been extended to include medical products and professional chef’s knives.
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The joy of professional cooking and preparing the tastiest titbits has returned in recent years. This passion produces completely new and surprising culinary experiences in ever expanding culinary worlds. Traditional ingredients are combined with modern ideas. Both the quest for change and the curiosity for pastures new are large. This is one of the reasons why the exoticism of the Japanese cuisine and art of cooking fascinates so many Europeans. Japanese are thinking holistically, therefore cooking, art and philosophy are inseparable. As the saying goes: “it’s a feast for the eyes”. Well-perfected cutting techniques produce fascinating decorations and lend the food its very special Japanese flair.
The pure joy of cooking needs the right knife. This is the reason why KAI focuses on professional chef’s knife series. The knives are stylish and distinctly useful.
They combine perfect design and
modern technology with a hint of Far Eastern dining culture. Following these demands KAI developed an extensive product portfolio stretching from the traditional Japanese chef’s knife to those knife series in a very modern design.
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SHUN series > The Shun chef’s knife series is one of the world’s most extensive knife series made of damask steel. It is well received among the cooking elite and ambitious hobby chefs. Shun professional chef’s knives are made from a newly developed stainless damask steel with 32 layers. The inner layer is made from V-gold-10 steel. This steel is highly resistant to corrosion, extremely hard (61±1 HRC, 1.0% carbon, 1.5% cobalt) and the reason for the blade being incomparably and lastingly sharp. DM-0715 Peeling knife Blade: 2.5" (6,5cm) Handle: 10,4cm
DM-0714 Vegetable knife Blade: 3.5" (8,5 cm) Handle: 10,4cm
DM-0721 Vegetable knife 10° angled Blade: 3.5" (8,5 cm) Handle: 10,4cm
The convex blade profile in combination with the hand honing of each Shun knife makes for an unrivalled sharpness that allows the knife to glide softly through even the toughest foodstuffs. Paired with the knife’s well-balanced weight this sharpness allows for non-fatigue work.
DM-0700 Office knife Blade: 3.4" (8,5 cm) Handle: 10,4cm
DM-0716 Utility knife Blade: 4.0" (10 cm) Handle: 10,4cm
DM-0701 Utility knife Blade: 6.0" (15 cm) Handle: 10,4cm
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DM-0722 Tomato knife Blade: 6.0" (15 cm) Handle: 10,4cm
DM-0711 Steak knife Blade: 5.0" (12,5 cm) Handle: 10,4cm
DM-0710 Boning knife Blade: 6.0" (15 cm) Handle: 12,2cm
Every SHUN knife is a piece of art.
DM-0727 Small Santoku Blade: 5,5" (14 cm) Handle: 12,2cm
DM-0702 Santoku Blade: 6.5" (16 cm) Handle: 12,2cm
DM-0718 Santoku, hollow ground Blade: 6.5" (16,5 cm) Handle: 12,2cm
DM-0717 Large Santoku Blade: 7.0" (18 cm) Handle: 12,2cm
DM-0728 Nakiri Blade: 6.5" (16,5cm) Handle: 12,2cm
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SHUN series > Every SHUN knife is unique.
DM-0703 Carving knife Blade: 8.0" (20 cm) Handle: 12,2cm
DM-0709 Carving fork Blade: 6.5" (16,25 cm) Handle: 11,6 cm
The refinement of the natural beauty of the damask structure gives each SHUN knife its unique and individual character. Thus every single SHUN knife is turned into a unique specimen – a piece of art that combines craftsmanship, technology and design.
DM-0704 Slicing knife Blade: 9.0" (22,5 cm) Handle: 12,2cm
DM-0720 Slicing knife, hollow ground Blade: 9.0" (22,5 cm) Handle: 12,2cm
DM-0724 Bread knife, offset Blade: 8.0" (20 cm) Handle: 12,2cm
DM-0705 Bread knife Blade: 9.0" (22,5 cm) Handle: 12,2cm
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DM-0723 Chef’s knife Blade: 6.0" (15 cm) Handle: 12,2cm
DM-0706 Chef’s knife Blade: 8.0" (20cm) Handle: 12,2cm
The SHUN chef’s knife series has adapted the manufacturing technique for the finest chef’s knives - which derives from the Japanese way of forging Samurai swords - to the production of Western-style blades.
Every SHUN knife is a piece of art.
DM-0719 Chef’s knife hollow ground Blade: 8.0" (20cm) Handle: 12,2cm
DM-0707 Chef’s knife Blade: 10.0" (25cm) Handle: 12,2cm
DM-0712 Chinese chef’s knife Blade: 7.75" (19,4 cm) Handle: 10 cm
DM-0735 Slicing knife Blade: 11.8" (30,0 cm) Handle: 12,2cm
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SHUN series > A piece of art demands a fitting frame to show its beauty effectively. Following this principle the new SHUN knife block was created. A unique design. The individual combination of acrylic and wood allows a free view of the damask blades. It is the perfect storage space for eight chef’s knives and a carving fork.
DM-0790
DM-0799
Shun knife block, empty 18,5 /22,5 /30,0 cm L/W/H
Shun knife block, incl. DM-0700 to DM-0707 & DM-0709
Shun knife sets in fine wooden casket:
DMS-200 Carving set DM-0703 + DM-0709 39,5/13,9/4,0 cm L/W/H
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DMS-400 Steak knife set, 4 pieces 29,0/18,5/4,0 L/W/H
DMS-300 Knife set DM-0700 + DM-0701 + DM-0706 39,5/18,0/4,0 L/W/H
The SHUN knife bag is the ideal storage place, specifically for the professional on the go. It accommodates 9 large and 8 small knives plus other accessories. There is also a separate pokket for a wet stone. The bag is made from easy-care synthetic leather and comes with a strap.
DM-0780 Shun knife bag closed. 52,0/21,5/7,0 cm L/W/H open: 90,0/52,0 cm L/W
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TECHNOLOGY AND DESIGN
The SHUN handle is made from fine laminated Pakka wood that has been ergonomically shaped. The handle’s cross-section shows the traditional Japanese “chestnut” shape that snugly fits the hand. The new full tang construction extends the edge right into the handle. As a result handle and blade are perfectly joined to give the knife the optimum feeling.
Left: top view of the chestnut handle Right: full tang handle construction
The patented scalloped edge is a revolutionary new development by KAI. From the centre the scallops of the blade run into opposing directions, slightly slanted to the outside. Thus bread is not torn but neatly cut with every move of the blade. Crumbs are reduced to an absolute minimum.
fig: DM-0705
Enlargement of the patented scalloped edge:
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The illustrations show the bread knife DM-0705 :
Cutting without crumbs due to the special construction of the edge.
Every SHUN knife is a piece of art.
The hollow ground edge, another step towards the perfect cut. By adding the hollow edge to some of the series’ popular blade shapes the unique sharpness is optimised through friction reduction. When cutting the hollows produce air pockets that sit between foodstuffs and edge, therefore reducing adhesion to the blade to a minimum.
fig.: DM-0719
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DM-0719 enlarged:
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SHUN PRO series > The SHUN PRO series complements the SHUN chef’s knife series with its traditional Japanese single-edged blade shapes. The blades are made from the core material of the damask steel series – the V-gold-10 steel. This top-of-the-range series of Japanese chef’s knives is not only held in high esteem by Sushi chefs all over the world. It is also increasingly popular among European chefs. The single-edged blade with its hollow ground cut on the opposite side provides a unique cutting experience not known to most European blade shapes.
VG-0105D Deba Blade: 105 mm Handle: 12,2 cm
VG-0165D Deba Blade: 165 mm Handle: 12,2 cm
VG-0210D Deba Blade: 210 mm Handle: 12,2 cm
VG-0105DS Wooden blade cover Deba 105 mm
VG-0165DS Wooden blade cover Deba 165 mm
VG-0210DS Wooden blade cover Deba 210 mm
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Shun Pro knives come with a high-quality wooden blade cover to protect the edge.
VG-0165N Nakiri Blade: 165 mm Handle: 12,2 cm
VG-0165NS Wooden blade cover Nakiri 165 mm
Every SHUN knife is a piece of art.
VG-0210Y Yanagiba Blade: 210 mm Handle: 12,2 cm
VG-0240Y Yanagiba Blade: 240 mm Handle: 12,2 cm
VG-0270Y Yanagiba Blade: 270 mm Handle: 12,2 cm
VG-0210YS Wooden blade cover Yanagiba 210 mm
VG-0240YS Wooden blade cover Yanagiba 240 mm
VG-0270YS Wooden blade cover Yanagiba 270 mm
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BLADES AND SHAPES > THE BLADE
The blade of the SHUN PRO series is wholly made from top quality V-gold-10 steel. This extremely high quality steel is also the core material of our SHUN damask collection. The steel is highly resistant to corrosion, extraordinarily hard (61±1 HRC, 1.0 % carbon, 1.5 % cobalt) and gives the blade its unrivalled and lasting sharpness.
The traditionally single-edged blades have been hollow ground on the level side to allow an air pocket to develop between foodstuff and blade.
On the other side the blade is slightly concave, so that the
contact between foodstuff and blade can be minimal. Thus friction is reduced to a minimum and a unique cutting experience is created.
The technique of manufacturing single-edged knives stems from a centuries-old tradition. The SHUN PRO series is handmade by master knife craftsmen. It is simply “the” knife for the Japanese professional chef. It is the single-edged cut that not only allows for a tremendous sharpness but also for this sharpness to be easily restored after heavy use. The grinding angle that has been applied by the master craftsman can – after a little practice – easily be restored with the wet stone that should be used for these knives.
Slicing knife Yanagiba (fig. VG-0210Y) :
Front, concave cut
Back, hollow ground
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The Japanese blade shapes
SANTOKU (Japanese) = three advantages • the traditional Japanese utility knife • best suited for cutting all ingredients • preferably for the cutting of meat • similar to the chef’s knife
N A K I R I ( J A PA N E S E ) = V E G E TA B L E C U T T E R • the traditional Japanese vegetable knife • best suited for cutting all sorts of vegetables • despite its shape not suitable for chopping bones
Every SHUN knife is a piece of art.
DEBA (Japanese) = protruding blade • the traditional Japanese cleaver • the knife has a single-edged blade • Sturdy and heavy knife with a broad and heavy blade • the blade’s front part is mainly used for filleting fish • the blade’s back end is heavier and mainly used to part bones and fishbone
YA N A G I B A ( J a p a n e s e ) = w i l l o w - l e a f b l a d e / SASHIMI (Japanese) = fish fillet strips • the traditional Japanese slicing knife • to delicately slice fish and meat • the long slim blade is best suited for cutting wafer-thin slices and especially for sushi and sashimi • the knife guarantees a skilful but above all straight and clean cut • the length and shape of the blade allows for a long, stretching cut
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WASABI series > Like a traditional Samurai sword the distinguishing feature of the Wasabi series is the single-edged blade: the result is a high cutting performance. Developed in Japan and with a stainless steel, satin-finished blade, these knives add some unmistakably Far Eastern flair to the kitchen. 6610P Utility knife Blade: 100 mm Handle: 12,6 cm
6615U Utility knife Blade: 150 mm Handle: 12,6 cm
The Wasabi range has been equipped with a handle whose special combination of powdered bamboo and polypropylene offers the highest possible hygienic properties – not least because of the bamboo’s anti-bacterial effect. The handle is not – in contrast to the traditional Japanese wooden handle – simply inserted but fully encompasses the blade. This has the double effect that the handle can’t detach itself from the blade nor can dirt settle anywhere. These knives are therefore well suited for professional use.
6620C Chef’s knife Blade: 200 mm Handle: 12,6 cm
6616S Santoku Blade: 165 mm, t=2.0 Handle: 12,6 cm
6616N Nakiri Blade: 165 mm, t=2.0 Handle: 12,6 cm
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6610D Deba Blade: 105 mm, t=2.5 Handle: 12,6 cm
6615D Deba Blade: 150 mm, t=5.0 Handle: 12,6 cm
6621D Deba Blade: 210 mm, t=3.0 Handle: 12,6 cm
The perfect match of tradition & design. 6615Y Yanagiba Blade: 155 mm, t=2.5 Handle: 12,6 cm
6621Y Yanagiba Blade: 210 mm, t=2.5 Handle: 12,6 cm
6624Y Yanagiba Blade: 240 mm, t=2.5 Handle: 12,6 cm
The Wasabi knife block in oak accommodates eight knives. The oiled block dismantles easily whenever the knife slots need cleaning. It is also possible to accommodate the broad Deba blade in varying positions.
6600-BN
6699
Wasabi knife block empty 23,5/13,0/22,0 cm L/W/H
Wasabi knife block, complete with knives 23,5/13,0/22,0 cm L/W/H
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> Seki Magoroku, the traditional Japanese knives, since centuries are manufactured in similar shape. On top some European types of blades have been added as well. This series bribes through its bright polished blade made of top quality steel with 58 +/- 1 HRC hardness and through the finest polished grinding which provides the series with a high cutting performance.
MGR-100P Office knife Blade: 100 mm Handle: 11,0 cm
MGR-150U Utility knife Blade: 150 mm Handle: 11,0 cm
The traditionally chestnut shaped handle is made of Red-Wood. This hardwood is highly oil containing by nature and therefore water resistant. The polished polypropylene collar harmonically supplements the modern colour of the wood.
MGR-200C Chef’s knife Blade: 200 mm Handle: 13,4 cm
MGR-170S Santoku Blade: 170 mm Handle: 13,4 cm
MGR-165N Nakiri Blade: 165 mm Handle: 13,4 cm
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MGR-105D Deba Blade: 105 mm Handle: 13,4 cm
MGR-155D Deba Blade: 155 mm Handle: 13,4 cm
MGR-210D Deba Blade: 210 mm Handle: 13,4 cm
Seki Magoroku - harmony of the heart.
MGR-180Y Yanagiba Blade: 155 mm Handle: 13,4 cm
MGR-210Y Yanagiba Blade: 210 mm Handle: 13,4 cm
MGR-240Y Yanagiba Blade: 240 mm Handle: 13,4 cm
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> Seki Magoroku, the traditional Japanese knives, have for centuries been manufactured in a similar style. This series catches the eye with its mirror-finished edge of high-quality steel, featuring a hardness of 58Âą1 HRC, and the traditional chestnut-shaped handle with the black polypropylene clamp. To best store these knives, a wooden cover is available for each blade shape to save the fine edge from any damage.
MG-105D Deba Blade: 105 mm Handle: 13,4 cm
MG-155D Deba Blade: 165 mm Handle: 13,4 cm
MG-210D Deba Blade: 210 mm Handle: 13,4 cm
MG-105DS Wooden blade cover Deba 105 mm
MG-155DS Wooden blade cover Deba 165 mm
MG-210DS Wooden blade cover Deba 210 mm
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MG-165N Nakiri Blade: 210 mm Handle: 13,4 cm
MG-165NS Wooden blade cover Nakiri 210 mm
Seki Magoroku - harmony of the heart.
MG-180Y Yanagiba Blade: 180 mm Handle: 13.4 cm
MG-210Y Yanagiba Blade: 210 mm Handle: 13.4 cm
MG-240Y Yanagiba Blade: 240 mm Handle 13.4 cm
MG-180YS Wooden blade cover Yanagiba 180 mm
MG-210YS Wooden blade cover Yanagiba 210 mm
MG-240YS Wooden blade cover Yanagiba 240 mm
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PURE KOMACHI series > Pure Komachi, the trendy series from KAI. The playful style of this knife series combines functionality and design.
The high-quality stainless steel has been given a coloured coating that is similar to Teflon. As a result foodstuffs are less likely to cling to the blade and the different knives are easily recognizable by their colour code.
New additions to the range are two multi-purpose knives that are especially suited to peeling and preparing fruit and vegetables as well as cutting cheese. These knives are available either with a straight or a serrated edge and come with a highly practical stand-up blade cover.
AB-1273 Multi-purpose knife incl. stand-up blade cover Blade: 10,0 cm Handle: 10,8 cm
AB-1274 Multi-purpose knife with serrated edge incl. stand-up blade cover Blade: 10,0 cm Handle: 10,8 cm
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Additionally, specific foodstuffs are being depicted in the transparent handle.
AB-1102 Small fish knife Blade: 11,0 cm Handle: 10,8 cm
AB-1101 Chef’s knife Blade: 16,6 cm Handle: 10,8 cm
AB-1100 Santoku Blade: 16,6 cm Handle: 10,8 cm
Like the SHUN bread knife DM-0705 the bread knife has the patented serrated edge, the revolutionary new development by KAI (see page 12). This serration reduces crumbs to a minimum when cutting bread.
AB-1103 Bread knife Blade: 21,0 cm Handle: 10,8 cm
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ACCESSORIES > New to the range are our hardwood boards whose special fibre structure does not damage the blade, thus keeping the board in good shape for a longer period of time. They are available in two versions: the chopping block that rests securely on 4 solid anti-slip rubber feet and allows even coarse work because of its thickness the large “2 in 1” cutting board with its two useful sides. Plain on one side, with a gravy well on the other. Both boards are oiled. When signs of wear-and-tear appear, some simple grinding and a little oil return them as good as new.
DM-0795
DM-0796
Hardwood board – chopping block 39,0/26,2/5,3 cm L/W/H
Hardwood board - 2 in1 cutting board 38,9/38,9/3,0 cm L/W/H
The bamboo cutting board is the value-for-money alternative to the hardwood board. This board sits equally safe and secure on 4 anti-slip rubber feet. The new beech wood drawer insert is the ideal storage place for knives in a drawer. The knives are always handy and the edge is protected against damages.
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DM-0797
DM-0798
Bamboo cutting board 35,7/35,7/4,4 cm L/W/H
Drawer insert (without knives) 42,2/16,0/6,3 cm L/W/H
The new magnetic knife block from KAI & the magnetic knife board Owing to the new magnetic system, blades will simply stick to the oak surface of the knife block and the knife board. The block’s base is made of black slate. Because of the integrated synthetic bearing the block can move a full 360° circle. The knife board is easily fastened to the wall with two screws.
DM-0794
DM-0793
KAI magnetic knife block (without knives) 31,0/18,0/34,0 cm L/W/H
KAI magnetic knife board (without knives) 40,0/29,0/1,5 cm L/W/H
The fishbone tongs are made of brushed stainless steel. Their broad head is especially suited to remove bones while preparing fish.
DM-0785 Fishbone tongs 14,3/1,3 cm L/W
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Knife Sharpeners & WET STONES
The electric knife sharpener AP-118: beautiful, compact product design, a low weight of only 875 grams and the newly developed unit of two ceramic grinding wheels are just some features of the new electric knife sharpener by KAI. Its dimensions fit into every kitchen. The power cable can be stored safely inside the case; the cover prevents the grinding unit from getting dirty. Finger rests and anti-slip feet provide secure grip. The two pairs of grinding wheels are positioned one after the other to allow two steps at the same time. The first pair, consisting of coarse grindstones, gives the blunt edge back its shape. The second pair, consisting of fine grinding material, gives the edge its clean and precise finish.
AP-0118
APF-0118
Electrical knife sharpener 13,8x11,1x10,5 cm L/W/H
Polishing Unit for AP-0118
Technical data:
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Power supply Power consumption Short time use Dimensions Weight Wet stone
230 Volt / 50 Hz, AC 60 Watts 2 minutes 138mm x 111mm x 105mm 875g Alundum
Japanese wet stones We recommend using the traditional ceramic wet stones to re-sharpen your knives and polish to perfection. KAI offers something for everyone: •
DM-0708 features a coarse side to eliminate minor defects and a fine side to hone the edge.
•
DM-0600 additionally offers the professional to fine-polish the edge on the 6000-grain side.
•
The two separate stones WS-3000 & WS-800 respectively offer 3000 and 800 grain.
DM-0708
DM-0600
Combination wet stone grain 300/1000 18,4/6,2/2,8 cm L/W/H
Combination wet stone grain 1000/6000 18,4/6,2/2,8 cm L/W/H
WS-3000
WS-800
Wet stone grain 3000 18,5/6,4/2,0 cm L/W/H
Wet stone grain 800 18,5/6,4/2,0 cm L/W/H
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Grinding & CARE > Re-sharpening: Prior to using the wet stone it should be completely soaked in water for about 5 to 10 minutes. Please make sure that the stone is always slightly wet during the sharpening process.
When sharpening single-edged knives the ground side should be treated first.
Make
sure that you maintain the angle given by the manufacturer. If at all possible apply an angle of 45째 (to achieve the best possible surface). Grind towards the edge using pressure; release the pressure on the way back. Apply as often as necessary to achieve the desired degree of sharpness. Once finished on this side, turn the blade over and start on the other side but only approx. 1/10th as often as before.
Double-edged knives need the same treatment but with an angle of 15째. need to be ground evenly to restore the symmetrically ground edge.
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Both sides
Tips for care and use Your high-quality knives need a certain amount of care to make sure that you can enjoy the knife and its sharpness for a long time. •
Prior to using your knives for the first time they need to be rinsed once under hot water.
•
After each use rinse and clean the knife thoroughly with a soft cloth. Don’t use aggressive detergent. To avoid injuries always dry the knife from the back of the blade towards the edge.
•
Aggressive foodstuff like lemon juice should be washed off directly after use.
•
Never clean the knives in a dishwasher. This will not only affect the material but also the edge’s sharpness.
•
Never use glass or granite cutting surfaces. They may be easy to clean but will ruin even the hardest edge. The recommended cutting surfaces are wood (preferably hardwood) or medium-dense synthetic boards.
•
Don’t soak knives with handles of natural wood for too long. Apply a little neutral vegetable oil from time to time.
•
To refresh the shiny appearance of the Wasabi edge we recommend vegetable oil or our special neutral silicone oil.
•
When storing a knife please make sure that the edge never comes into contact with other metallic objects. This is to avoid damages to the edge. Keep the knives either in a knife block, a drawer insert or the wood covers for the Japanese blades.
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T i p s & Tr i c k s FROM THE SUSHI PROFESSIONAL
Kiyoshi Hayamizu, Consultant Japanese Cuisine, is an expert master chef of the Japanese cuisine and a staunch SHUN representative. In addition to presenting KAI Europe Gmbh, he also works for Kikkoman, the worlds' largest soy sauce producer, and frequently caters for the Toyota Formula One Team.
The Sushi Roll Place half a sheet of nori (dried seaweed) on a bamboo mat and spread the sushi rice evenly, except for approx. 1 cm at the top. Dent the rice along the middle of the leaf and spread some wasabi paste on this dent.
Fill the dent to individual taste, e.g. with fish, fresh vegetables and cucumber strips, and roll up the bamboo mat. The bare strip should still be visible. Lift the rolled mat and press forward a little so that both ends of the leaf meet. Then squeeze the sushi roll into a square shape.
Cutting of the Sushi Roll The sushi roll is cut into six pieces with a Yanagiba knife. Prior to cutting the blade is moistened with a vinegar solution. First of all the sushi rolls’ surface (the nori leaf) is cut into, then follows a long, clean cut under constant forward pressure to divide the roll. Tip: clean the blade with a damp, clean cloth every now and then to avoid the rice sticking to the blade.
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The Cutting of Raw Fish Raw fish fillets like tuna or salmon for sushi or sashimi are always cut with a Yanagiba knife. To achieve an even cut and to avoid crushing the fish’s cellular tissues, place the knife to the side of the fillet and apply one long, clean cut. Always use the full length of the blade, not only the centre. When cutting the fillets don’t apply any pressure.
Kiyoshi Hayamizu - Consultant Japanese Cuisine
Sashimi White Radish Garnish Peel the radish and cut it into pieces of approx. 10 cm each. Cut the ends to the same shape. Use the Nakiri knife to cut the radish like you were unwinding a roll of paper. Hold the radish in your left hand and turn it with your thumb. At the same time, place the Nakiri knife at the top of the radish and quickly move it up and down – a long and wafer-thin slice develops. Roll up this slice and cut into fine strips of approx. 1 mm.
These are initially soaked in
water and then used to garnish the plate when the sashimi is served.
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T i p s & Tr i c k s FROM THE SUSHI PROFESSIONAL
Sea bass (Loup de mer) With vegetable sauce (serves 4) 8 x 40 g 40 g 40 g 80 g 40 g 20 g A few 180 ml 100 ml 120 ml 2 spoon 8 g 10 ml A little
fish baby leeks carrots onions shitake mushrooms ginger chives Dashi stock soup Mirin (sweet cooking sake) Kikkoman soy sauce sugar potato starch water plain flour oil
Cut the leeks, carrots, onions and Shitake mushrooms into strips and blanch. Allow the vegetables to dry. Cut the fish filet into slices, each weighting about 40g. Pour the mirin into a pot and bring to the boil. Add the Dashi stock, the soy sauce and the blanched vegetables and simmer. Dissolve the potato starch in the water and stir to ensure there are no lumps. Coat the fish in the plain flour and fry in the oil at 180째 C, until the fish has just started to brown. Place the fried fish on a plate and cover with the vegetable sauce. Sprinkle with strips of ginger and chives. Mirin is a type of alcohol-fee sake used in Japanese cooking. 34
Duck breast in orange with Soy sauce (serves 4) 4 x 120 g 100 ml 2 spoons 40 ml 60 g 40 g 40 g 20 g 4 x
duck breast orange juice honey soy sauce horseradish celery cucumbers carrots radishes
Carefully wash the duck breast. Brown the duck breast starting with the skin side down. Remove the fat that has come from the skin and briefly brown the other side. Then return to the skin side down and add the orange juice, honey and soy sauce. Cover with a tight fitting lid and cook at a low heat for about 4 minutes. Remove the duck breast from the pot and keep warm. Meanwhile, reduce the sauce until it has thickened, but is still a liquid. Cut the duck breast into slices and arrange on a plate. Decorate with the vegetables cut into strips.
Dashi stock (a Japanese cooking stock) Dashi stock is prepared with dried flakes of tuna, konbu-tang (an algae) and water. Clean the konbu-tang with a damp cloth. Place in the water in a pot at medium heat. Just before the water starts to boil, remove the konbutang. Add the dried tuna and cook for about 1 minute. Remove the pot from the flame and allow to rest for about 5 minutes until the tuna flakes settle at the base of the pot. Filter the stock through a fine sieve.
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